Not the most exciting title, but I was not sure what to call this dish. This delicious dinner is one part ramen and one part stir-fry. Ramen-fry just sounds a little too silly, so I’m sticking with the name noodle bowl. Despite its lack of an exciting name, this dish is full of amazing flavors. So, say goodbye to delivery or, if like me and you live in an area with a dearth of delivery choices, skip the drive. To make this dish, you will need to start by marinating two pounds of chicken tenders for at least for an hour or, preferably, overnight.
Spicy Soy Chicken Marinade
1/2 cup extra virgin olive oil
1/2 cup soy sauce
2 tbsp gochujang (can be found at Walmart or grocery stores in the Asian foods aisle)
1/4 cup rice wine vinegar
2 tbsp hoisin sauce
2 cloves minced garlic
1 tbsp pickled ginger
Mix all ingredients in a bowl or a gallon freezer bag. Add the chicken, and toss the chicken in marinade to coat. Refrigerate until ready to use.
Grilled Chicken Noodle Bowl
2 lbs marinated chicken tenders
1 lb julienned carrots
1 bunch cilantro
1 daikon radish, peeled and shredded
4 heads of baby bok choy
1 hot pepper (chef’s choice)
4 cloves of garlic
2 in piece of fresh ginger, minced
1 bunch of green onions
1 red bell pepper
1 yellow bell pepper
1 medium white onion
8 oz frozen edamame
8 oz package of sliced shiitake mushrooms
1 lb of rice noodles
2 tbsp canola oil
1 tbsp gochujang
1 tsp fish sauce
1 tbsp hoisin sauce
1/4 cup soy sauce
1 tbsp rice wine vinegar
64 oz chicken stock (Swanson’s Thai Ginger Stock recommended)
Start by prepping your veggies. Remove the seeds from bell peppers and hot pepper. Slice the bell peppers and dice the hot pepper. Peel and shred the daikon radish using a box grater. Slice the onion. Remove and reserve the green tops of the baby bok choy. Chop off the roots of the bok choy. Finely slice the remaining crunchy ends. Put these veggies to the side until ready to use. We’ll call this veggie batch 1. Mince the garlic cloves. Peel and mince the fresh ginger. Take the bok choy greens and chiffonade them. Set aside this batch of veggies aside until ready to use. We’ll call this veggie batch 2. Finally, cut off and reserve the white ends of the green onions and slice the green ends for garnish. Now that you’ve got all of veggies prepped, these next steps will go smoothly.
Put on a kettle of water to boil (for the noodles). I followed the rice noodle cooking tutorial found here. After you put on the kettle of water. You will want to start you broth. Pour the chicken stock into a large stock pot. Add the shitaki mushrooms, a small bunch of washed cilantro, the white ends of the green onions, and half of the garlic. Bring the broth to a boil and, then, reduce to a simmer, while you make the rest of the components.
While the broth is simmering, stir-fry the veggies and grill the chicken. Start by preparing a spicy soy sauce for the veggies. Whisk together the soy sauce, fish sauce, hoisin sauce, gochujang, the remaining garlic, and the ginger. Put the sauce aside. Put the chicken tenders in a grill pan or on an outdoor grill. These will cook for around 10 minutes. Flip the chicken tenders over half way through the cooking time. When the chicken is done, the meat should be white and the juices should run clear. Once the chicken is cooking, heat the canola oil in a wok. When the oil is hot, add veggie batch 1 to wok and pour the sauce over the veggies. Use a large spatula to toss the veggies in the sauce. Try to keep the veggies on the sides of the wok to prevent the veggies from steaming. Cook until bell peppers and onions are soft, around seven minutes. When veggie batch 1 is ready, spoon the veggies out the wok onto a plate. Add veggie batch 2 to the wok. Cook for around two minutes. Then, add back veggie batch 1 and turn off the heat.
Prepare your rice noodles as instructed in the tutorial linked above. Strain the chicken stock, and you are ready to assemble your noodle bowl. To assemble the bowls, add the noodles to a bowl and pour the stock over them. Then, slice the chicken. Add the chicken and stir-fried veggies to the bowl. If desired, garnish with green onions and sriracha. And you’re done. Okay, so maybe that isn’t as easy as take-out. But, if you made it this far, you just made this.
And in my opinion, that’s way cooler.